Skillet Pasta Primavera

Name: Skillet Pasta Primavera
Yield: Serves 4
Ingredients: 3 tablespoons, unsalted butter; 1/2 pound, asparagus (1/2 bunch), tough ends trimmed (see illustration below) and sliced on the bias into 1-inch lengths; 1 , large zucchini (about 12 ounces), quartered lengthwise and cut into 1/2-inch chunks; 2 1/4 cups, water; , Salt; 4 ounces, white mushrooms, wiped clean and quartered; , Ground black pepper; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 2 cups, low-sodium vegetable broth; 8 ounces (about 3 cups), campanelle (see note); 1/2 cup, heavy cream; 1 cup, frozen peas; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; 1/4 cup, minced fresh basil leaves; 1 tablespoon, juice from 1 lemon

Main Courses
Pasta
Vegetables

This dish—created in the 1970s by the owner of Le Cirque in New York—is a sure winner with guests. But for the cook, it’s a labor of love. Could we streamline the recipe so it could be made in one skillet?

SERVES 4

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